GETTING READY
1) Prepare the pesto.
2) In a blender, place all the ingredients for pesto and blend.
3) Keep scrapping the paste from the sides of the bowl.
4) Process until all ingredients are chopped finely resulting in a chunky paste.

MAKING
5) In a heavy bottomed saucepan, heat oil on medium heat. 6) Add sweet potato and onion and cook for 15 minutes, partially covered. 7) Keep stirriing the mixture until turns soft and golden brown. 8) Turn the heat to high. Add curry paste and toss well with seet potato to prepare a fragrant paste.
9) Add to the pan, coconut milk and stock. 10) Bring the liquid to a boil.
11) In a food processor, blend the liquid until smooth.
12) In a clean saucepan, take out the soup.